Crunchy Asian Slaw

Serves: 6-8 people
Cooking Time: 30 minutes

Ingredients:
Slaw

1 bunch watercress, cut into 1-inch pieces
1/2 head red cabbage, sliced thin
1 large carrot, Peel off skin, julienne fine
1 red bell pepper, julienne fine
1 Asian pear, peel off skin, julienne fine
1/2 bunch mint leaves, chopped
1/2 bunch cilantro, chopped

Dressing
1/2 cup rice wine vinegar
2 tablespoon soy sauce
1 tablespoon Honey
3 tablespoon ginger, grated fine
3 cloves garlic, minced
1 lime, juiced
3 tablespoons toasted sesame oil
1/2 cup crunchy peanut butter
1 teaspoon sriracha chili sauce

Directions:
Marinate chicken with 1 cup of sweet chili sauce and bake in the oven at 425 degrees for 15-20 minutes or until done. Remove and chop up into strips and set aside for slaw. In a medium bowl, whisk together and set aside the rice vinegar, sesame oil, peanut butter, soy sauce, ginger, garlic, honey, lime and sriracha.
In a secondary larger bowl, mix the washed and chopped watercress, red cabbage, carrots, red bell peppers, Asian pear, mint, and cilantro. Just before serving add the chicken and toss with the dressing mixture and serve as a light lunch or crispy side dish.

Crunchy Chicken slaw recipe

View Other Honolulu Private Chef Ryan Covert’s Recipes Featured in KTA

2 responses to “Crunchy Asian Slaw”

  1. Alicante Airport says:

    Appreciate for the work you have done into this post, it helps clear away some questions I had.

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